Boozy Pina Colada Cupcakes with Rum Pipette Shot!
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These Boozy Pina Colada Cupcakes are a tropical treat with a splash of rum in every bite!
Looking for a show-stopping summer dessert with a little kick? These Boozy Pina Colada Cupcakes are not your average bake—they’re topped with creamy coconut-pineapple frosting, rolled in toasted coconut, and finished with a pipette of rum for that extra splash of tropical fun. Perfect for pool parties, adult birthdays, or any celebration that calls for sunshine and a little indulgence, these cupcakes bring the island vibes straight to your dessert table!
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Why You’ll Love These Boozy Pina Colada Cupcakes
- Fun cupcakes with a tropical twist and a little boozy flair
- Perfect for summer parties, cookouts, or themed gatherings
- The pipette shot adds extra fun, just like your favorite Pina Colada cocktail in cupcake form!
- Great addition to your cocktail-inspired desserts collection
- Customizable—swap in different rums or omit it for a family-friendly version
If you’re craving more coconut-filled desserts, this moist and decadent coconut cake recipe is an indulgent bake to try.
Ingredients for Pina Colada Cupcakes
The ingredients and tools for this recipe are conveniently linked to online retailers, including Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card.
- Dairy & Chilled: Whole Milk, Large Eggs; Unsalted Butter; Heavy Cream (Double Cream)
- Pineapple Cake Mix—if you can’t find this, use a yellow or white cake mix.
- Canola Oil—or other vegetable oil such as rapeseed or sunflower.
- Powdered Sugar—also known as Icing Sugar or Confectioners Sugar.
- Food Coloring Gel—You will need lemon yellow.
- Maraschino Cherries—chopped inside the cupcakes, as well as a classic cocktail garnish.
- Malibu Coconut Rum—used in the coconut frosting.
- Malibu Pineapple Rum—used in the pineapple frosting.
- Shredded Coconut—toasted, to sprinkle on top of the frosting.
- Candy Sticks—an optional extra touch. Use pineapple, coconut, or pina colada flavor.
The complete ingredient list, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).
Cupcake Baking & Decorating Equipment
- Cupcake Pan
- Cupcake Liners
- Ice Cream Scoop—with a trigger button. The scoop helps to get even portions of the cupcake mixture
- Wire Cooling Rack—always cool cupcakes before decorating
- Electric Mixer—either a handheld or a standing mixer.
- Mixing Bowls
- Small Angled Spatula
- Rubber/Silicone Spatula
- Large Piping Bag—you can use disposable or reusable, your choice
- Large Star Tip—for example, Wilton 1M
- Mini (4ml) Pipettes—for the rum shot
- Cocktail Umbrella—finishes the tropical look
How Do I Make Boozy Pina Colada Cupcakes?
Check out the recipe card below—you can print or save it for later—and don’t forget to leave a star rating!
Then, continue scrolling for more info about this recipe, including food pairings, tips, variations, storing leftovers, and freezing instructions.
Boozy Pina Colada Cupcakes
Ingredients
For the Cupcakes
- 1 (15.25-oz/432g) box pineapple cake mix
- 1 cup whole milk
- 3 large eggs
- ⅓ cup canola or vegetable oil
- 1 cup maraschino cherries chopped
For the Coconut Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar icing sugar
- 2 tablespoon heavy cream double cream
- 4 tablespoon Malibu Coconut Rum
- 2 cups toasted coconut
For the Pineappl Frosting
- 1 cup unsalted butter softened
- 4 cup powdered sugar
- 3 tablespoon heavy cream double cream
- 4 tablespoon Malibu Pineapple Rum
- Lemon yellow gel food coloring
For decorating
- 12 mini pipettes filled with rum
- 12 maraschino cherries
- 12 pineapple or pina colada candy sticks snapped in half, optional
- 12 cocktail umbrellas
SUGGESTED PRODUCTS
Instructions
Make the Cupcakes
- Preheat the oven to 350°F (180°C / Gas Mark 4). Line cupcake pans with 12 cupcake liners and set them aside.
- Using an electric standing or hand mixer, beat the cake mix, milk, eggs, oil, and chopped cherries until combined and smooth.
- Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.
- Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Make the Coconut Frosting
- Using an electric stand or handheld mixer, beat the butter, powdered sugar, cream, and coconut rum together until smooth and stiff peaks form.
- Using a medium ice cream scoop, scoop a mound of frosting on top of each cupcake. Use a small angled spatula to create a flat top.
- Pour the toasted coconut into a bowl. Dip each frosted cupcake into the coconut to cover. Set them aside.
Make the Pineapple Frosting
- Using an electric stand or handheld mixer, beat the butter, powdered sugar, cream, and pineapple rum together until smooth and stiff peaks form.
- Scoop half of the pineapple frosting into a small bowl and add a few drops of the yellow gel food coloring. Remember, you can always add more coloring, but can't take it away! Stir in the food coloring until well combined and you reach the desired shade.
- Place a large star tip into a large piping bag. Add the yellow frosting down one side of the piping bag and the remaining frosting down the other side. Gently squeeze to begin piping out the frosting, allowing it to mix together.
Decorating the Cupcakes
- Pipe a swirl of yellow-white pinepple frosting on top of the coconut layer.
- Top each double-frosted cupcake with a maraschino cherry
- Fill 14 mini pipettes with Malibu Coconut or Pineapple Rum, according to the package directions.
- Insert each pipette into the cupcakes next to the cherry.
- Insert a candy stick (if using) on the opposite side of the pipette.
- Finish each cupcake with a cocktail umbrella. Serve, and enjoy!
Notes
Equipment Needed
- Cupcake Pan
- Cupcake Liners
- Medium Ice Cream Scoop
- Wire Cooling Rack
- Small Angled Spatula
- Mini Pipettes
- 1 Large Piping Bag – use disposable or reusable
- 1 Large Star Tip – for example, Wilton 1M
Tips
- Swap Malibu for your preferred coconut or pineapple rum.
- Make mini versions for a party platter.
- For a booze-free version, omit the liquor.
Leftovers
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Bring to room temperature before serving for the best flavor.
Freezing
- Cupcakes can be frozen (without decorations) for up to 1 month.
- Thaw at room temperature, then frost and decorate fresh.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Pair These Cupcakes With…
Looking to round out your tropical-themed party or summer celebration? These Piña Colada Cocktail Cupcakes pair perfectly with light, sunny dishes and refreshing drinks. Here are some delicious ideas to complete your menu:
- Appetizer: Cornflake Coconut Shrimp
- Main: Hawaiian Barbecue Chicken
- Side: Tropical Island Rice
- Beverage: Malibu Rum Pina Colada
Bake, Share, and Savor the Tropics!
Whether you’re planning a summer soirée, celebrating a birthday, or just craving a taste of the tropics, these Piña Colada Cupcakes bring all the vacation vibes in one sweet, boozy bite.
Don’t forget to snap a pic before they’re devoured—and be sure to explore my other cupcake and cocktail-inspired bakes for even more delicious fun!
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